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Recipe of: © Monsieur Cuisine

Savoury party bread with mozzarella and bacon

1 piece
Ready in: 5:05 h
Preparation time: 30 min.
Created on: 23.01.2020
Last changes: 17.09.2019


  • 250 g wholemeal wheat flour
  • 250 g rye flour (type 1150)
  • ½ sachet of dried yeast (4.5 g)
  • 1 tsp salt
  • 1 tbsp bread spice mix
  • 150 g liquid sourdough (ready made)
  • 100 g diced bacon
  • 200 g grated mozzarella (45% fat)


  • 250 g softened butter
  • 1 bunch of flat-leaf parsley
  • 1 bunch of chives
  • 1 garlic clove
  • 1 tsp salt
  • 1 big pinch of pepper


  • plain flour (type 405) for the work surface


Per piece:

  • calorific value
    18853 kj / 4503 kcal
  • protein: 121 g
  • carbohydrates: 392 g
  • fat: 273 g
Preparation time
30 min.
Ready in
5:05 h
  1. Put both types of flour, the yeast, 1 teaspoon of salt and the bread spice mix into the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 2.
  2. Add the sourdough and 350 ml warm water and knead into a smooth dough with the knead button. Remove the dough from the blender jug and, on a floured surface, knead through again by hand for 2 minutes. Put the dough in a bowl, cover with a damp tea towel and allow to rise in a warm place for 2 hours. Clean the blender jug thoroughly.
  3. Put the dough on a floured surface, shape into a round loaf and allow to rise for another 20 minutes.
  4. Pre-heat the oven to 175 °C (fan).
  5. Fill a shallow, ovenproof dish with 400 ml water and place on the floor of the oven. Bake the loaf on a baking sheet lined with greaseproof paper on the lowest shelf for 50 minutes.
  6. Ten minutes before the end of the baking time, briefly open the oven door to allow the steam to escape. Remove the loaf from the oven and allow to cool on a cake rack for an hour.
  7. To make the herb butter, cut the softened butter into four. Wash the parsley and chives and shake them dry. Snip the chives into fine little rolls and remove the parsley leaves from their stalks. Peel the garlic clove. Put the softened butter, herbs, garlic, 1 teaspoon of salt and 1 pinch of pepper into the blender jug and, with the measuring beaker in place, mix for 3 minutes/speed setting 5. If necessary, use the spatula to scrape the butter down the inside of the blender jug and repeat the previous step. Decant all the herb butter from the blender jug and the return 40 g to the jug. Freeze the remaining herb butter in portions, if desired, or store in a closed container in the refrigerator for up to 2 weeks.
  8. Fry the diced bacon until crispy in a non-stick frying pan.
  9. Pre-heat the oven to 175 °C (fan) again.
  10. Then, with the measuring beaker in place, melt the herb butter in the blender jug for 2 minutes/90 °C/speed setting 2.
  11. Score deep diamond shapes into the loaf every 3 cm, taking care not to cut all the way through. There should be a thickness of 1–2 cm untouched at the bottom of the loaf.
  12. Fill the indentations in the loaf with the herb butter, mozzarella and the diced bacon. Cover the loaf with aluminium foil and bake in the oven for 20 minutes. Remove the foil and bake for a further 5 minutes.


Other types of flour can be used in the bread, as desired, e.g. spelt flour instead of rye flour. If rye flour is not used, the quantity of sourdough can be reduced by half.

Garlic butter can be used instead of herb butter. In this case, use a stronger type of cheese.

If you are in a hurry, you can also fill a shop-bought sourdough loaf with butter, bacon and cheese, as described above.


Bon appétit with Monsieur Cuisine